Authentic Fettuccine Alfredo Recipe
Updated May 21, 2025, Published Feb 20, 2023
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This Authentic Fettuccine Alfredo recipe features three simple ingredients: fettuccine pasta, Parmigiano-Reggiano cheese, butter, and optional freshly cracked pepper. It only takes 15 minutes to prepare! This is the original recipe for ‘pasta al burro e parmigiano’.
Why you’ll love this family favorite!
Growing up, and to this day, we called this dish ‘pasta al burro e Parmigiano,’ or butter and cheese pasta. This version is a bit more glorious as we add more butter and cheese to make the sauce extra creamy. It’s a quick pasta dish that every Italian loves and eats regularly- true Italian comfort food. I know you’ll love it too!
Made With AmorE,
More Italian pasta dishes you will love- Cacio e Pepe, Authentic Carbonara, Spaghetti al Limone, Amatriciana Sauce, and Classic Pasta Puttanesca.
The Secret to Authentic Alfredo Sauce
The secret to avoiding heavy cream while achieving a super creamy, Roman Alfredo sauce is using starchy pasta water to bind the sauce with the hot pasta. The other secret is the simple process and method used to prepare the sauce. Following instructions and steps correctly is key for optimal results in this simple pasta dish.
You’ll also enjoy this cheesy pasta with white sauce!
Table of Contents
Simple Ingredients
It’s all about creamy pasta sauce, so use authentic parmigiano cheese- it will make all the difference.
- Freshly grated cheese- parmigiano cheese (not American Parmesan cheese).
- Butter- Good quality European-style salted Butter. You can also try using unsalted butter.
- Pasta – you can use fresh fettuccine pasta, dry pasta, linguine, or homemade pappardelle pasta (fresh egg pasta).
- Freshly ground Black Pepper (optional for a kick- I don’t use it, but many love it)
- Sea salt or Kosher salt – for cooking the pasta (see my guide: How Long to Boil Spaghetti- Perfect Every Time)
- Reserved pasta water this is the key to creating a creamy sauce without heavy cream or a flour and butter (roux mixture).
See the recipe card for quantities.
Variations and Substitutions
Not traditional—but tasty! The popular North American spin on Alfredo often includes extras like:
- Garlic – Adds bold, aromatic flavor; not classic, but commonly used in American versions.
- Olive Oil – Sometimes used to sauté garlic or chicken; unnecessary in the traditional butter-based sauce.
- Heavy Cream – A creamy shortcut often used in American Alfredo, though the original Roman version uses only butter and Parmigiano.
- Cream Cheese – Adds thickness and tang, but it’s far from authentic.
- Broccoli – A common add-in for texture and freshness, often in pasta bakes or to make it feel like a full meal. Use my Tuscan roasted broccoli.
- Grilled Chicken – The classic “chicken Alfredo” combo in the U.S., though not part of the original Roman dish. Add my baked chicken thighs on the side.
- Shrimp – Another protein variation—adds a seafood twist that pairs well with the creamy sauce. Use my Redrock grilled shrimp.
- Fresh Parsley – A popular garnish for color and brightness, but not part of the traditional presentation.
How To Make Authentic Fettuccine Alfredo
This easy butter and cheese pasta comes together in 15 minutes and with only a few ingredients. Pay attention to the process for the creamiest sauce. This is a step-by-step photo overview. See the recipe card at the bottom of this post for a printable version.
Step #1: Divide the butter into six equal pieces. Add half of the butter to a large serving platter.
Step #2: In a large pot of boiling salted water, cook the fettuccine until al dente according to package directions. Save 1 cup of the starchy pasta water before straining.
Add half the pasta water (1/2 cup) to the serving platter with the butter. Stir the butter with the hot pasta water to melt the butter.
Step #3: Add the hot pasta to the serving platter. Using kitchen tongs, mix until the butter sauce coats all the strands of pasta.
Add the rest of the butter and pasta water. Mix the pasta with the kitchen tongs until a smooth, creamy sauce forms.
Step #4: Keep moving the pasta until all the butter melts.
Add the freshly grated parmigiano cheese and mix to combine.
Top with extra parmigiano cheese and freshly grated pepper- if desired.
My Pro Tip
Recipe Tips
- Cook high-quality pasta al dente – The pasta finishes cooking in the sauce, absorbing flavor and releasing just enough starch.
- Reserve pasta water – This is key! The starchy water emulsifies the butter and Parmigiano, creating a naturally creamy sauce without cream.
- Use real Parmigiano Reggiano – Freshly grated! Don’t use the pre-shredded kind. Authentic Alfredo depends on this rich, nutty cheese.
- Toss pasta off heat – After draining, combine the hot pasta, butter, and cheese off the direct heat to avoid clumping and get a silky texture.
- Work quickly – Timing matters! Alfredo comes together fast—have your ingredients ready and mix while the pasta is still hot.
- No cream needed – Trust the magic of butter, cheese, and pasta water. That’s all the original Roman version needs.
This is me eating at the restaurant in Roma, Italia, where Fettuccine Alfredo was born. If you can’t make it to Italy, make this recipe and know that it is authentic!
FAQ’s
The correct pronunciation for fettuccine pasta is (fe-too-CHEEN-eh;). They are similar to linguine but thicker and wider.
Yes! Fettuccine Alfredo originates from Rome, Italy, and was created by Alfredo Di Lelio. His version was a light butter and parmigiano cheese pasta. Many versions of this classic Italian dish are not Italian at all, but still popular variations of the famous pasta dish.
The creamy sauce in Fettuccine Alfredo, without cream, comes from mixing finely grated Parmigiano cheese with butter, reserved pasta water, and hot pasta. The creamy sauce will form by incorporating the ingredients in the way this recipe details. Enjoy!
In 1927, Mary Pickford and Douglas Fairbanks were on their honeymoon and ate at Alfredo di Lelio’s restaurant in Rome, Italy. They loved his ‘Fettuccine Alfredo Recipe’ so much that when they returned to the United States, they spread the word about this amazing Italian pasta dish.
In 1966, the Pennsylvania Dutch Noodle Company started advertising its “Fettuccine Egg Noodles.”Their recipe included heavy cream and other cheeses, parmesan, and butter. I prefer the original, much lighter Italian version, like this recipe!
Yes, you can add cream to fettuccine Alfredo—it’s a common addition in American versions, making the sauce extra rich and silky. Just know it’s not traditional; the authentic Roman version uses only butter, Parmigiano Reggiano, and pasta water.
How to Store and Reheat
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Gently warm on the stovetop with a splash of milk or pasta water to loosen the sauce—low and slow is best!
- Avoid the microwave: It can dry out the pasta and separate the sauce. If you must, add a little liquid and heat in short bursts, stirring often.
What To Serve With Alfredo Pasta Sauce
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Alfredo Recipe
Ingredients
- 1 lb Fettuccine pasta, 454 gr
- 1 ½ cups fresh finely* grated parmigiano cheese (divided), more for serving
- ½ cup good quality grass feed butter (divided) at room temperature, 113 gr
- Freshly ground black pepper to taste, optional
Instructions
- Divide the butter into six equal pieces. Add half of the butter to a large serving platter.
- In a large pot of boiling salted water cook the fettuccine until al dente according to package directions. Save 1 cup of the starchy pasta water before staining.
- Add half the pasta water (1/2 cup) to the serving platter with the butter. Stir the butter with the hot pasta water to melt the butter. Add the hot pasta to the serving platter. Using kitchen tongs, mix the until butter sauce coats all the strands of pasta.
- Add the rest of the butter and pasta water. Mix the pasta with the kitchen tongs until a smooth, creamy sauce forms. Keep moving the pasta until all the butter melts.
- Add the freshly grated parmigiano cheese and mix to combine.
- Top with extra parmigiano cheese and freshly grated pepper- if desired.
Video
Notes
- Cook Pasta Perfectly. Salt the water to flavor the pasta from the inside out. Only cook until al dente. Read: How Long to Boil Spaghetti Pasta Perfectly Every Time.
- Grate your cheese with a cheese grater or a Microplane, and use real Parmigiano cheese from the block for the creamiest result. The FINER the grate, the more smooth your sauce will be since it will melt faster with the pasta water and hot pasta. If you like a little more texture, use a coarser grate. Decide based on preference.
TOP 5 Reasons Why You Should Grate Your Own Cheese. - Do NOT use imitation parmigiano cheeses, or your sauce will be clumpy.
Reserve Pasta Water. Save a cup of the pasta water to make the sauce extra creamy without using cream.
Serve immediately, so the sauce is smooth and creamy. - I doubt there will be leftovers, but just in case, here is how to store and reheat your fettuccine Alfredo pasta. Let pasta cool slightly and store in an airtight container in the fridge.
- Reheat the leftover on the stovetop. Add a little water and extra parmigiano cheese, and heat on medium heat until heated. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
sorry- I just saw the Alfredo recipe!!!
thank you-
I am so happy to have found you, Elena! Your recipes – that I’ve read so far – all are, or sound delicious, simple and in the spirit of this kind of Italian cooking I learned with my (American, but Italian in his soul, dad), through Marcella Hazan. Simple recipes, best ingredients, best taste. She has a recipe where you add the parm first. I’m going to make yours with the pasta water, which is a magic ingredient in my experience. Can’t make aglio olio pasta without finishing the cooking in some of the water.
Thank you for sharing your cooking!
Hi Cara! You are most welcome. Yes, fresh and simple are best when it comes to authentic Italian cooking! I hope you love all the recipes. Please keep me posted as you try the. I would love to hear from you. Enjoy!
This was beyond easy to make and absolutely delicious! The recipe I used in the past used heavy cream and though is was good, this was so much better and lighter! My new go to, and I will be sharing it was everyone! Can’t wait to try more! Thank you!
Yay! SO glad you loved it and want to share. It is a staple in our home.
Thank you so much for this recipe
You are most welcome. I am glad you loved it!
My absolute favorite fettuccine Alfredo recipe. It really is the best!! The authentic Italian way is soo much better than the Americanized version.
YAY! I am so happy you love this authentic, easy, and delicious recipe.
Thanks a lot sweet Elena for your recipes!!! MARZIA from Sicily!!
You are most welcome. I am happy you love the recipes. Baci!
Delicious and very filling!!
So glad you loved this simple recipe. Enjoy many more!
This was such an amazing recipe! I could never pin point why my Alfredo sauce just didn’t taste perfected and now I know thanks to this simple recipe! It’s so good and may end up being on my weekly dinners!
Yes! Simple and delicious.
This recipe was delish! It was very easy to follow and I had pictures to back me up. My entire family loved it, even the toddlers! Thank you so so much!
YAY!! So happy everyone loved it! It’s a good one the whole family loves!
I’m curious to know if you have ever added garlic to this?
We typically do not, but you absolutely can!
Thank you for sharing your wonderful recipes! This one was delicious!
You are most welcome. I am glad you loved it! Many more yummy recipes for you. Enjoy!